The Kiwi is a fruit of high nutrition value, literary a ”bomb” of vitamins. It is rich in potassium, magnesium, phosphorus, fibers, and trace elements. It has more vitamin C than any other fruit, as well as vitamin B and carotenoids. It is also rich in vitamins A and E. The presence of so many vitamins makes the Kiwi the best weapon against disease, providing the organism with large amounts of energy at the same time. It removes the danger of thrombosis, ensures proper digestion and the correct function of the intestines. It is rich in lutein, a potent antioxidant that improves sight.  Due to this enzyme, spreading kiwi on a steak before grilling it makes it tender.

The kiwi can be consumed fresh, in fruit salads and in confectionery. It can also be used to make compote, jam and juice and it can be canned as well.

Kiwis are available from November up to March.